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Skordalia
A classic Greek garlic and potato purée, Skordalia is known for its potent garlic flavor and creamy texture. It's a versatile accompaniment, often served with fried fish, boiled or fried vegetables like beets, or as a dip.
🧂 Ingrédients
- 500 g Potatoes
- 6-8 cloves Garlic
- 1/2 tsp Fine sea salt
- 150 ml Extra virgin olive oil
- 3 tbsp Fresh lemon juice
- 1 tbsp White wine vinegar
- 2-4 tbsp Water
👨🍳 Instructions
- 1
Place the peeled and chunked potatoes in a medium saucepan. Cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, or until the potatoes are very tender when pierced with a fork. They should be easily mashable.
⏱️ 20-25 minutes - 2
While the potatoes are boiling, prepare the garlic. In a mortar and pestle, combine the chopped garlic and the 1/2 tsp of fine sea salt. Pound vigorously until a smooth paste forms. Alternatively, mince the garlic very finely and mash it with the salt on a cutting board using the side of your knife.
⏱️ 5 minutes - 3
Once the potatoes are tender, drain them thoroughly in a colander. Return the hot, drained potatoes to the warm saucepan or a large bowl. Immediately add the prepared garlic paste to the hot potatoes.
⏱️ 2 minutes - 4
Begin mashing the potatoes and garlic together. Use a potato masher, a sturdy fork, or a ricer for a smoother texture. As you mash, gradually start to drizzle in the extra virgin olive oil in a slow, steady stream. Continue mashing and incorporating the oil until the mixture begins to emulsify and become creamy.
⏱️ 5-7 minutes - 5
Add the fresh lemon juice and the white wine vinegar (if using). Continue to mash and mix until thoroughly combined. The Skordalia should be thick but smooth. If it's too stiff, gradually add cold water, one tablespoon at a time, while mixing, until you reach your desired consistency. Taste and adjust seasoning with more salt, lemon juice, or garlic if desired.
⏱️ 3-5 minutes - 6
Transfer the Skordalia to a serving bowl. Smooth the top and create a swirl pattern with the back of a spoon. Drizzle generously with extra virgin olive oil just before serving. Serve at room temperature or chilled.
⏱️ 1 minute
💡 Conseils de pro
- ✓The key to Skordalia is the quality and quantity of garlic. Don't be shy!
- ✓Adding the olive oil gradually while mashing helps create a smooth, emulsified texture, similar to mayonnaise.
- ✓For an even smoother consistency, you can use an immersion blender or a food processor, but be careful not to over-process, which can make it gummy.
- ✓Skordalia is traditionally served with fried cod (bakaliaros), but it's also excellent with grilled octopus, boiled vegetables (like beets or artichokes), or as a dip for crusty bread.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Almond Skordalia: Replace potatoes with soaked and peeled almonds (about 200g) and breadcrumbs (about 100g).
- Walnut Skordalia: Use finely ground walnuts instead of or in addition to almonds.
- Herb Skordalia: Incorporate finely chopped fresh parsley or dill into the finished Skordalia.